FIELD: food industry.
SUBSTANCE: invention refers to the food industry. The suggested production method for a bakery goods stipulates preparation of a light and a dark dough pieces. The dough is prepared with the following ingredients ratio according to the weight within the accuracy ± 5%: for the light dough: fancy white wheat flour - 100, compressed bakery yeast - 4, milk thistle seed oil - 1.5, sugar - 20, salt - 1, vanillin - 0.04 and water with the moisture value of no more than 35 %; for the dark dough: flour mixture - 100, compressed bakery yeast - 4, milk thistle seed oil - 1.5, sugar - 15, salt - 1, and water with the moisture value of no more than 35 %. When the dark dough is being prepared, the mixture of the fancy white wheat flour and the sunflower artichoke flour is used with the weight ratio from 5:1 to 13:1. The sunflower artichoke flour is obtained according to the following procedure. The jeera is extracted with fluid nitrogen with separation of the corresponding miscella. The sunflower artichoke is cut, dried in the microwave field till the residual moisture reaches the level of 20 % with the microwave power allowing heating of the sunflower artichoke up to the temperature of 80-90°C inside the pieces, for at least 1 hour. Then the sunflower artichoke is fried, saturated with the separated miscella with the extract content of 0.04 % of the sunflower artichoke weight with simultaneous pressure increase, the pressure is released up to the atmospheric level with simultaneous freezing of the sunflower artichoke and the material is pulverized by the cryo method in the liberated nitrogen environment thus getting the flour. Then the dough is mixed, it is cut into pieces, the preliminary proofing, alternate laying of the pieces made of different kinds of dough, twisting, final proofing, and baking are performed.
EFFECT: product characterized by the improved chewy texture and coffee flavour assuming that the receipt does not include coffee in it.
1 dwg
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BAKERY PRODUCT PRODUCTION METHOD | 2010 |
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Authors
Dates
2012-02-10—Published
2010-09-24—Filed